How to cook chicory puntarelle

Chicory , also known as cicoria di catalogna or Italian dandelion, is a unique and delicious vegetable that adds a delightful crunch and bitterness to any dish. This leafy green is traditionally used in Italian cuisine and is a staple ingredient in dishes like puntarelle salad. If you’re looking to expand your culinary repertoire and try something new, learning how to cook puntarelle is a must. In this article, we will walk you through the process of preparing and cooking this versatile vegetable.

First things first, you need to select fresh and vibrant puntarelle. Look for bunches with dark green leaves and tightly closed heads. Avoid wilted or slimy puntarelle, as they won’t have the same flavor and texture. Once you have your puntarelle, it’s time to get cooking.

The first step is to and trim the puntarelle. Start by removing any outer leaves that look damaged or discolored. Then, using a knife, carefully cut off the base of the puntarelle bunch, leaving about an inch of the stem intact. Next, slice the heads of the puntarelle lengthwise into thin strips. You’ll end up with long, curly ribbons that resemble spaghetti.

Now that your puntarelle is prepped, it’s time to blanch it. Bring a pot of salted water to a boil and carefully drop the puntarelle ribbons into the boiling water. Let them cook for about one minute, or until they become slightly tender. Be careful not to overcook them, as you want to retain some of their crunch.

Once the puntarelle is blanched, immediately transfer it to a bowl filled with ice water. This will quickly cool down the vegetable and stop the cooking process. After a couple of minutes, drain the puntarelle and squeeze out any excess water. You can pat it dry with a clean towel to remove any remaining moisture.

Now comes the fun part – seasoning and dressing the puntarelle. In a separate bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Whisk the ingredients together to create a tangy and flavorful dressing. Pour the dressing over the puntarelle and toss gently to ensure each strip is coated evenly.

At this point, you can enjoy the puntarelle as is, or you can take it a step further and turn it into a vibrant salad. Add additional ingredients like cherry tomatoes, thinly sliced red onions, or anchovies for extra flavor and texture. You can also top it off with grated Parmesan cheese or toasted breadcrumbs for some added crunch.

Chicory puntarelle can also be cooked as a side dish or incorporated into other recipes. Sauté the blanched puntarelle in some olive oil and garlic until they wilt slightly. This is a simple and delicious way to enjoy the vegetable alongside grilled meats or roasted chicken.

In conclusion, learning how to cook chicory puntarelle can open up a world of culinary possibilities. Whether enjoyed raw in a refreshing salad or cooked as a delicious side dish, puntarelle can add a unique and delightful flavor to your meals. So next time you come across this leafy green at the grocery store or farmer’s market, don’t hesitate to bring it home and experiment with different recipes. Your taste buds will thank you!